Save to Pinterest I was standing in my kitchen on a cold Thursday night, staring at a bag of baby potatoes and wondering how to make them exciting. I'd roasted them whole a hundred times, but they always felt a little boring. Then I remembered seeing someone smash potatoes flat before crisping them up, and I thought, why not? The result was so good I actually laughed out loud when I took the first bite—golden, crackling edges giving way to soft, buttery insides. I've been making them this way ever since.
The first time I served these at a dinner party, I watched my friend reach for her third helping and say, I dont even like potatoes this much. That moment made me realize how something so simple could steal the show. The smell of roasted garlic and butter had filled the whole apartment, and by the time I brought them to the table, everyone was already leaning in. Theyve become my go to side dish whenever I want to impress without spending hours in the kitchen.
Ingredients
- Baby Yukon Gold or red potatoes: These waxy varieties hold their shape beautifully when boiled and smashed, and their thin skins turn wonderfully crisp in the oven.
- Salt for boiling water: Salting the water generously seasons the potatoes from the inside out, which makes a surprising difference in flavor.
- Unsalted butter: Melted butter coats every smashed surface and creates golden, crispy patches that taste almost caramelized.
- Extra virgin olive oil: Blending oil with butter helps prevent burning and adds a fruity richness that complements the garlic perfectly.
- Garlic cloves, minced: Fresh garlic becomes sweet and mellow as it roasts, infusing the potatoes with that irresistible aroma.
- Sea salt and black pepper: Finishing with flaky sea salt right before serving gives a satisfying crunch and brightens every bite.
- Fresh parsley: Chopped parsley adds a pop of color and a clean, herbal note that balances the richness of the butter.
- Smoked paprika: Just a pinch adds a subtle smokiness that makes people ask, Whats in these?
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Boil the Potatoes:
- Place the potatoes in a large pot, cover with cold water, and add a tablespoon of salt. Bring to a boil and cook for 15 to 20 minutes until theyre so tender a fork slides right through.
- Steam Dry:
- Drain the potatoes in a colander and let them sit for 2 to 3 minutes. This step helps them dry out a little so they crisp up better in the oven.
- Smash the Potatoes:
- Arrange the potatoes on your prepared baking sheet with space between each one. Use the bottom of a glass or a potato masher to gently flatten each potato to about half an inch thick, watching the edges crack open.
- Make the Garlic Butter:
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, sea salt, black pepper, parsley, and smoked paprika if youre using it. The smell alone will make you hungry.
- Coat the Potatoes:
- Spoon or brush the garlic butter mixture generously over each smashed potato, making sure it pools in all the cracks. This is where the magic happens.
- Roast Until Golden:
- Slide the baking sheet into the oven and roast for 20 to 25 minutes, until the edges are golden brown and crispy. The kitchen will smell incredible.
- Garnish and Serve:
- Remove from the oven, sprinkle with extra parsley, and serve immediately while theyre still crackling. They taste best hot and fresh.
Save to Pinterest One Sunday afternoon, I made these for my mom and she kept picking at the crispy bits on the pan even after wed finished eating. She said they reminded her of the fried potatoes her grandmother used to make, but easier and less messy. Watching her enjoy something I made with such simple ingredients felt like passing down a little piece of comfort, even if it wasnt an old family recipe.
Flavor Variations to Try
Once you master the basic version, its easy to play around with flavors. Ive swapped parsley for fresh rosemary and thyme when I want something more earthy, and Ive sprinkled grated Parmesan over the tops before roasting for a salty, nutty crust. Sometimes I add a pinch of red pepper flakes to the garlic butter if I want a little heat. The technique stays the same, but the possibilities feel endless.
Serving Suggestions
These potatoes pair beautifully with almost anything, roasted chicken, grilled steak, baked salmon, or even a simple green salad. I love serving them with a dollop of sour cream or garlicky aioli on the side for dipping. Theyre hearty enough to feel like comfort food but light enough that they wont weigh you down. Ive even eaten them as a main dish with a fried egg on top for brunch.
Make Ahead and Storage Tips
You can boil and smash the potatoes a few hours ahead of time, then cover and refrigerate them until youre ready to brush on the garlic butter and roast. They reheat surprisingly well in a hot oven or even an air fryer, though theyre never quite as perfect as when theyre fresh. If you have leftovers, store them in an airtight container in the fridge for up to three days.
- Reheat in a 200°C (400°F) oven for 10 minutes to bring back some of the crispness.
- Avoid microwaving, they turn soft and lose their texture.
- You can freeze the boiled, smashed potatoes before adding butter, then roast them straight from frozen when you need a quick side.
Save to Pinterest These smash potatoes have become one of those recipes I make without thinking, the kind that feels like a warm hug on a plate. I hope they bring as much joy to your table as they have to mine.
Recipe FAQs
- → How do I achieve crispy edges on smashed potatoes?
Boil the potatoes until tender, then flatten them gently before roasting in a hot oven with a generous garlic butter coating. This creates a crispy, golden crust.
- → Can I use other herbs instead of parsley?
Yes, fresh chives, thyme, or rosemary can be used as alternatives to parsley to add unique flavors.
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes hold shape well and produce a fluffy interior with crisp edges when roasted.
- → How can I make the garlic butter mixture more flavorful?
Adding smoked paprika and freshly ground black pepper enhances the butter’s taste, while allowing it to infuse deeply into the potatoes.
- → Is this suitable for gluten-free diets?
Yes, these smashed potatoes contain no gluten ingredients and are naturally gluten-free.